Chef's Secret - Tip: Use the freshest veggies

Wednesday

Sep 23, 2009 at 2:27 PM

Ann Morrissey of Wakefield wrote: "I was wondering if you could acquire a recipe for my friends and me. My four women friends and I had a fabulous dinner last night at New Rivers. Two of us had the polenta with summer vegetables. It was out of this w

Gail Ciampa Journal Food Editor gailciampa

Ann Morrissey of Wakefield wrote: "I was wondering if you could acquire a recipe for my friends and me. My four women friends and I had a fabulous dinner last night at New Rivers. Two of us had the polenta with summer vegetables. It was out of this world."

She hoped to acquire the recipe and owner Bruce Tillinghast and executive chef Beau Vestal were happy to oblige.

"This dish benefits from the freshest of the local bounty of summer," said Vestal. "Use the freshest corn, tomatoes, squashes and herbs you can find."

He also offered these tips:

"Spoon some of the tomato marinating juice over the plated dish to act as a little sauce."

You also can garnish this dish to your heart's content.

Grill or roast more corn and cut off the cob.

Add grated Asiago and/or Parmesean cheeses.

Finely sliced basil can also be sprinkled on top.

New Rivers is at 7 Steeple St., Providence, and the building is currently under scaffolding. But don't worry, the restaurant remains warm and inviting.

NEW RIVERS POLENTA WITH SUMMER VEGETABLES

Polenta (see recipe below)

For the marinated tomatoes:

3 cups chopped heirloom tomatoes or cherry tomatoes

1 teaspoon garlic, chopped

3 tablespoon white balsamic vinegar (or white wine)

4 tablespoons extra virgin olive oil

Generous pinch of fresh chopped herbs

Salt and pepper

For the summer squash and zucchini:

3 medium yellow squash

3 medium zucchini

Olive oil

Salt and pepper

1 lemon

Mix tomatoes, garlic, vinegar, olive oil, herbs and salt and pepper together and let stand for at least 30 minutes

Slice squash lengthwise and score the cut side in a cross hatch pattern. Season well with salt and pepper.

Sauté, cut side down, in large sauté pan and finish in oven at 400 for 6-8 minutes. Finish with generous squeeze of lemon juice.

Cut a square of Polenta and serve with tomato mixture and slices of cooked squash.

Over medium heat, in a heavy bottom pan, add oil and butter and sauté onion, corn, garlic, (season with salt and pepper) and dried herbs for 3-5 minutes until onions are translucent and lightly golden.

Add stock and milk and bring to a light boil. Reduce heat to simmer.

Add cornmeal slowly, whisking the whole time to avoid lumps. Reduce heat to low and cook for 12-15 minutes, stirring regularly. Add more liquid if needed.

When ingredients have cooked enough to resemble thick porridge, whisk in cheese and herbs. Mix well to incorporate. Season with salt and pepper

Pour into lightly greased 8-inch cake pan. Let cool and set.

Turn out polenta and cut into squares and sauté in olive oil until golden brown and heated through.